Description
Delightful crescent pumpkins filled with cream cheese and pumpkin pie filling, perfect for fall gatherings.
Ingredients
Scale
- 1 package crescent roll dough
- 8 ounces cream cheese, softened
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix cream cheese, pumpkin puree, pumpkin pie spice, powdered sugar, and vanilla extract until smooth.
- Unroll the crescent roll dough and separate into triangles.
- Place a spoonful of the filling on the wider end of each triangle.
- Roll up starting from the wide end and shape into a pumpkin.
- Place on a baking sheet and bake for 12-15 minutes or until golden brown.
- Let cool before serving.
Notes
- For a sweeter filling, add more powdered sugar to taste.
- These can be topped with whipped cream for extra indulgence.
Nutrition
- Serving Size: 1 pumpkin
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: crescent pumpkins, cream cheese, pumpkin pie filling